Char Su Roasted Duck

Char su roasted duck

1998 Entree Winner MLF Recipe Contest, Chef Stephen Black

Ingredients

Basting Liquid

  • 1

    16 Ounces Asian Barbecue Sauce

  • 2

    5 Ounces Sherry Vinegar

  • 3

    4 Ounces Orange Blossom Honey

Duck Seasoning

  • 1

    1/4 Cup Each Sugar, Kosher Salt

  • 2

    1 1/2 Tablespoon Each Ginger, Coriander, Star Anise, ground

  • 3

    1 Teaspoon Black Pepper

  • 4

    3 MLF Whole Ducks, 4 1/2-5 lbs each

Duck Sauce

  • 1

    2 Ounces Olive Oil

  • 2

    1 Cup Shallots, chopped

  • 3

    10 Thyme Sprigs

  • 4

    Reserved Duck Bones

  • 5

    1/4 Cup Plum Sauce

  • 6

    3 Cups Duck Demi Glace

  • 7

    As Needed Salt, Black Pepper

  • 8

    Coconut Ginger Yam Puree

  • 9

    3 Yams, Peeled, chopped

  • 10

    As Needed Salted Water

  • 11

    6 Ounces Coconut Milk

  • 12

    4 Ounces Butter, softened

  • 13

    1/4 Cup Brown Sugar

  • 14

    1 Tablespoon Ginger, ground

  • 15

    As Needed Salt, White Pepper

Grilled Vegetables

  • 1

    1 Lb 8 Oz Assorted Vegetables, sliced

  • 2

    As Needed Olive Oil

  • 3

    As Needed Balsamic Vinegar

Directions

Duck Basting Liquid

  • 1

    Combine all basting ingredients

Duck Seasoning

  • 1

    Combine seasoning ingredients.

  • 2

    Season inside and outside of duck; place on roasting rack.

  • 3

    Roast in 350°F oven for 15 minutes.

  • 4

    Thoroughly coat duck with basting liquid.

  • 5

    Baste duck every 15 minutes for 1 hour.

  • 6

    Remove from oven; cool.

Breast and Legs

  • 1

    Remove breasts and legs.

  • 2

    Trim legs; remove hip and femur bone, reserving for sauce.

  • 3

    At service, lightly coat duck pieces with basting liquid.

  • 4

    Place in 350°F oven for 20 minutes or until heated.

Duck Sauce

  • 1

    Sweat shallots in oil.

  • 2

    Add thyme and bones; sweat 15 minutes.

  • 3

    Add plum sauce; increase heat and caramelize.

  • 4

    Add demi-glace; lower heat and simmer 30 minutes.

  • 5

    Skim surface; strain.

  • 6

    Season with salt and pepper.

Coconut Ginger Yam Puree

  • 1

    Cook yams in salted water until soft; drain.

  • 2

    In mixer, whip yams and next four ingredients until blended.

  • 3

    Season with salt and pepper.

  • 4

    If too loose, add instant potatoes.

  • 5

    Keep warm.

Grilled Vegetables

  • 1

    Toss ingredients together.

  • 2

    Grill over open flame until tender-crisp

To Serve

  • 1

    Arrange sauce, duck leg, yam puree and grilled vegetables on plate.

Option

  • 1

    Serve leg with sliced duck breast.